Keto Buffalo Chicken Skillet (Print Version)
One-pan skillet of spicy Buffalo chicken with veggies and melty cheese — ready in 30 minutes for a low-carb dinner.
# What You Need:
→ Meats
01 - 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
→ Vegetables
02 - 1 small onion, diced
03 - 1 red bell pepper, diced
04 - 2 stalks celery, sliced
05 - 2 cloves garlic, minced
→ Sauces & Condiments
06 - ⅓ cup Buffalo hot sauce (ensure keto-friendly)
07 - 2 tablespoons unsalted butter
→ Dairy
08 - ¼ cup heavy cream
09 - ½ cup shredded mozzarella cheese
10 - ¼ cup crumbled blue cheese, optional for garnish
→ Spices & Seasonings
11 - 1 teaspoon smoked paprika
12 - ½ teaspoon black pepper
13 - ½ teaspoon salt, or to taste
14 - 1 tablespoon fresh parsley, chopped, optional for garnish
# Directions:
01 - Heat a large skillet over medium-high heat. Add unsalted butter and allow it to melt completely.
02 - Add diced onion, sliced celery, and diced red bell pepper. Sauté for 3 to 4 minutes until vegetables begin to soften.
03 - Add minced garlic and sauté for 30 seconds until fragrant.
04 - Push the vegetables to the side of the skillet. Add chicken pieces. Season with salt, black pepper, and smoked paprika. Sear chicken until browned on all sides, about 5 to 6 minutes.
05 - Reduce heat to medium. Spread vegetables evenly around the chicken. Pour Buffalo hot sauce over the skillet contents and stir to coat thoroughly.
06 - Pour in heavy cream and mix to combine. Let simmer for 4 to 5 minutes, until chicken is cooked through and sauce begins to thicken.
07 - Sprinkle shredded mozzarella cheese over the skillet. Cover and let stand for 2 to 3 minutes until cheese is fully melted.
08 - Garnish with crumbled blue cheese and fresh chopped parsley, if desired. Serve immediately while hot.
# Expert Tips:
01 -
- The creamy Buffalo sauce feels like a guilty pleasure, but the whole meal stays low-carb—the best of both worlds.
- Clean-up is a breeze with just one pan, and if you sneak some extra veggies in, no one ever complains.
02 -
- If you add the cream before lowering the heat, it might split—wait for a gentle simmer first.
- Using cold cheese straight from the fridge can slow melting and make the whole top funky; let it warm up while you prep.
03 -
- Browning the chicken deeply makes all the difference for a savory, restaurant-quality flavor.
- Stirring in the cream slowly ensures a glossy, cohesive sauce every time.